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How to Make Blueberry-Thyme Jam - A Step-by-Step Guide

Blueberry-Thyme Jam is a sweet and tangy spread that captures the fresh flavors of summer. This delectable jam combines ripe blueberries with the subtle earthiness of thyme to create a unique and delicious preserve that is perfect for spreading on toast, adding to yogurt, or using as a filling for pastries.

What sets this blueberry-thyme jam apart from other fruit preserves is the addition of thyme, which adds a delightful herbal note to the sweetness of the blueberries. The combinati...

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Ingredients

  • 3 pounds fresh blueberries, crushed
  • 1 lemon, zested and juiced
  • 4 cups white sugar
  • 3 tablespoons fruit pectin (such as Sure-Jell®)
  • 1 teaspoon fresh thyme leaves

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 5 mins
  • Servings: 24
  • Yield: 6 half-pint jars

  • Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Tumble blueberries and lemon zest and juice into a wide, nonreactive 8-quart pot. Whisk together sugar and pectin in a small bowl, then stir into pot until combined.
  • Bring to a vigorous boil over high heat. Reduce heat to medium-high; cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until volume has reduced by at least 1/3, 20 to 25 minutes. Stir in thyme after 18 minutes of cooking. Remove pot from heat and check for set.
  • Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more jam if necessary to bring to 1/2 inch from the top.
  • Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot; cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. They are shelf-stable at least 1 year.

    • Nutrition

    161 cal.

    • Total Fat: 0g
    • Sodium: 1mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 1g
    • Total Sugars: 39g
    • Protein: 0g
    • Vitamin C: 6mg
    • Calcium: 4mg
    • Iron: 0mg
    • Potassium: 45mg

    Categories

    Blueberry recipes
    Thyme recipes
    Jam recipes